Beef Wellington Recipe
- 2 tbsp. butter
- 8 ounce. fresh mushrooms
- 1 tbsp. chopped shallot or possibly green onions
- 1/2 teaspoon minced fresh parsley
- 8 ounce. coarsely grated Gruyere cheese
- 8 ounce. julienned rare roast beef
- 2 tbsp. prepared horseradish
- 6 (6 x 6) sq. puff pastry dough
- 1 egg, beaten with 1 teaspoon water
- Heat butter in large skillet over medium high heat.
- Add in mushrooms, shallots, and parsley.
- Saute/fry 3-4 min.
- Remove from heat and let cold.
- Drain well.
- Preheat oven to 425 degrees.
- Lightly grease rimmed large baking sheet.
- Toss cheese, beef, horseradish, and mushroom mix in large bowl to blend.
- Divide mix into 6 portions.
- Place 1 puff pastry square on work surface.
- Spoon 1 portion of filling mix into center of pastry.
- Fold up corners on pastry, pinching to seal (don't compress filling).
- Transfer to prepared baking sheet seam side down.
- Repeat with remaining portions.
- Brush pastry with beaten egg mix.
- Bake till puffed and golden brown, about 25-30 min.
- Meanwhile, prepare sauce: Combine lowfat sour cream, horseradish, and garlic; blend well.
- Serve with Beef Wellington.
- (Kraft prepared horseradish sauce is just as good.)
butter, fresh mushrooms, shallot, parsley, gruyere cheese, beef, horseradish, pastry dough, egg
Taken from cookeatshare.com/recipes/beef-wellington-23624 (may not work)